If there’s one dish that I make most often for family and friends, it’s this vegetable lasagna recipe! It's easy, healthy, and packed with flavor.

Vegetable lasagna is probably the first big dinner that I ever learned to make. Even way back in college, when I would make a meal for a group, lasagna would be the main event. Nowadays, I love it as a Sunday supper because I can put that day’s farmers market haul to good use. Not only is it easy, foolproof, and fun to make, but who doesn’t love to share stories at the table around red sauce and pasta?! So why the heck did it take me this long to get a great go-to vegetable lasagna recipe on this site? I’m not sure, but here it is and we’re obsessed with it and all of it’s roasted vegetable-y, saucy, goodness.

Of course, this vegetable lasagna recipe is much improved from my college days. For starters, I hadn’t yet discovered my love of leeks or fennel, and I didn’t appreciate how much more flavorful lasagna would be with roasted, caramelized, vegetables. (Pictured: creamy tofu-basil ricotta – it’s so yummy that no one will know that they’re eating tofu – promise!)

We’re partnering with Bertolli® on this post, because – the secret’s out – I never make my own tomato sauce when making veggie lasagna! There’s no time for that, especially when I’m having dinner guests :). To save a sauce-making step in this recipe, I used Bertolli® Organic Fire Roasted Garlic Marinara in this recipe and it worked out perfectly. It’s organic and non-GMO, plus it has a delicious blend of roasted garlic, herbs, spices, and onion, which goes so well with the roasted leeks and red onion in this recipe.

The wonderful thing about roasting vegetables is that they cook down and much of the water gets released, which means that a LOT of vegetables can fit into this lasagna recipe. I started with over 5 cups of chopped vegetables, and sprinkled in some chopped kale for good measure.

So saucy! ❤️

Top it all with cheese, bake, (let it sit for at least 20 minutes to set) and serve this on a Sunday (on any day of the week) to your friends and family!

Roast the vegetables: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Place the vegetables on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast for 20 to 25 minutes or until golden brown and soft. Remove the vegetables from the oven and reduce the oven heat to 375°F.

Make the tofu ricotta: Break the tofu apart and place it in a food processor along with the nutritional yeast, lemon juice and zest, olive oil, garlic, oregano, red pepper flakes, salt, and pepper and process until creamy. Add the basil and pulse until incorporated.

In a large pot of salted boiling water, prepare the noodles according to the package directions, cooking until al dente.

Assemble the lasagna: Drizzle the bottom of an 8x12 or 9x13 pan with olive oil. Spread 1 cup of the marinara sauce into the bottom of the baking dish and layer with 4 lasagna noodles. Spread with half of the tofu-ricotta mixture, half of the roasted vegetables, half of the chopped kale, and ⅔ cup of sauce. Add the next layer of 4 noodles and top with the remaining tofu-ricotta, the remaining roasted vegetables, remaining kale, and ⅔ cup of sauce. Top with the last layer of noodles, the remaining sauce, and the shredded cheese. Drizzle with olive oil.

Bake at 375° for 25 to 30 minutes or until browned and bubbly. Check half way through the cooking time and if the cheese is becoming too browned, cover it loosely with foil. Remove the lasagna from the oven and let it sit for 20 minutes before slicing. Garnish with sliced basil.

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This post is in partnership with Bertolli®, thanks for supporting the sponsors that keep us cooking!For more saucy Sunday Supper ideas, check out the recipes here,

Curious -I might wanna try this!
I know I’m not fond of zucchini, so that would be omitted straight off, my other concern is fennel …that it might have that licorice taste …that I’m also not very fond of!

Hi Mary, you can use vegetables that you are fond of – just try to make the total amount of chopped raw vegetables about 5 cups. You could increase the amount of mushrooms, or use chopped red bell pepper, for example, instead. Hope that helps!

Hi Laura, you can leave the cheese off the top, no need to substitute (the ricotta is rich enough on it’s own). Just cover the pan with foil and bake it for less time so that the noodles don’t dry out. Hope that helps!

Well you can bet that I will be trying this! I’m not a lasagna fan usually and I think that’s because it’s always so heavy and enriched in a little too much cheese. However, this creation seems to be the opposite and I cannot wait to try it this week 🙂

This was SO good and flavorful. I made it last night and it tops my list for favorite lasagna! I followed the recipe exactly other than only using 9 noodles (because I didn’t overlap them as shown) and added more garlic to the “ricotta”. Your tofu ricotta is perfectly balanced and so delicious! I saved some of the leftovers (didn’t need it all) for dipping veggies into. It really tastes like creamy ricotta, better even! Brilliant recipe!

Made this tonight because (oddly enough) I had most of the veggies on hand; it was delicious! Not too heavy, lots of veggies – just right. I cut the tofu in half because I don’t like a lot of “ricotta” filling in my lasagne and used regular shredded motz because I had that on hand too. Thanks for a great recipe, I just started following your blog and I’m glad I did!

Thank you for sharing. I love this recipe! I’m getting ready to prepare it for a big group so it’ll be interesting to hear what the comments from carnivores will be. 😊. I’m not vegan but I prefer this mock ricotta to real ricotta. It’s now my go to veggie lasagna!

I was wild and made a weeknight version of this with spinach, mushrooms, zucchini, and leeks (of course!). I used no-boil noodles, which were a bit dry and chewy on the edges. Any advise? I am going to try it again (on a Sunday, so I can roast the veggies) with Chao cheese and covering the lassagne with foil for the last five minutes in the oven.

Hi Sarah, I’d boil the noodles. In my experience, no-boil noodles have only worked with very cheesy lasagnas that bake for at least 45 minutes so that the moisture from the cheese has time to cook the noodles. Because of the tofu filling, this one has a shorter bake time, so I’d definitely recommend cooking the noodles through before assembling. Hope that helps!

Hey there. This was my 2018 Christmas Lasagna! Boiling the noodles makes a huge difference. I opted for dry basil given the time of year, eggplant for the zucchini, and vegan cheese. Wonderful recipe for a lazy afternoon – thank you.

This recipe is so good. I actually made this for my parents for Christmas dinner. It was perfect because it could be assembled and put in the oven ahead of time which left lots of visiting time for me when they arrived. I found out my dad was really worried about it— to him lasagna has meat sauce. There’s no other way. I hadn’t even revealed that it was vegan (I used a vegan cheese that melts and browns on top— not necessary to have that top layer if you want to keep all vegan but it was delicious). Well, my mom had seconds, my dad said he would have again, and my husband and I have a new favorite recipe. Seriously, I plan on making this one a lot— probably my favorite lasagna recipe I’ve had. Thanks so much, Jeanine!

Dear J.,
Yesterday I came across your veggie lasagna on the net, went to the store and got me all ingredients. Today I made it, and it came out delicious! I was a little esceptical about the “tofu-ricotta” but it tastes awesome! And, you just answered my question on the previous post. I’ll freeze my leftovers. Thank you!!
Zully

I just wanted to let you know how much i LOVED this recipe!!! I had some Kite Hill ricotta on hand so i just used that instead of the tofu (but i’ve made tofu ricotta before with success!) and added the basil and crushed red pepper flakes to it and omg it was all so good. will DEFINITELY be making this recipe again! Thank you!!! I have one question though – i’m already thinking of making it again – could you assemble and freeze and thaw & bake or would you assemble, bake & freeze?

Hi Heather! I’m so glad you loved it! I haven’t tried assembling it and freezing it before baking – I *think* it should work, because most lasagnas freeze well like that… if you try it, can you let me know how it goes?

I don’t normally review recipes but just made this yesterday and ate tonight for dinner. Loved it!!! Did not miss the ricotta cheese at all. The tofu ricotta was very rich. My only change was using some homemade basil pesto in the “tofu ricotta” since it is winter and fresh basil is a site for sore eyes at the grocery store. I just hope my husband does not like it so I get all of the leftovers, but I am not optimistic on that one!

Tried this recipe tonight in a 9×9 pan with Rao’s sauce and whole wheat no boil noodles. My husband and I are not vegan so he was skeptical of the tofu ricotta. We were both pleasantly surprised. Next time I think I will even skip the milk cheeses I added to the top, they really weren’t necessary with the tasty ricotta. I will definitely make this again 🤤